November 4, 2009

Min Jian Kueh (2)

This is my favourite kueh and I'd never get tired of eating this. In fact I'm always on the lookout for different versions from different stalls. Dear2's neighbourhood has two stalls selling this so I often get to eat it. :D Though I'm quite particular about eating a nice Min Jian Kueh, so far I'm quite satisfied with many except for one thing - it must be freshly made, on the spot! Or at least within the first hour or so. Otherwise the peanuts will turn soggy. I think I love Min Jian Kueh cos' I love peanuts. I can't understand why I love peanuts so much! lol...

I've made Min Jian Kueh previously using another recipe and the steps were rather tedious. I decided to give this recipe a try from Fiona's blog and surprisingly this so easy recipe turned out to be no less inferior! In fact I prefer this probably because I made it thinner this time. After leaving the batter for 2 hours to rise, I could see the honeycomb-like texture as the batter was cooking.

I made a peanut paste by processing ground peanuts with sugar. I would try using ground peanuts with sugar next time. Yes I'm definitely gonna make it again! :)